Don't laugh. These are really wonderful. And just look at that color! It's a great time of year to get fresh local beets. Many choose to pickle them. I choose to bake with them. To each his own.
Beets can be cooked and pureed and then substituted into recipes in place of fat, much like applesauce. Try them in brownies (I've heard good things). I wanted to make muffins to preserve that fantastic color. The flavor of the beets really comes through in these muffins!
Beet Muffins with Chocolate Chunks
Makes 11-12 muffins
3 medium beets, peeled and cubed
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 cup plain low fat yogurt
2/3 cup sugar
1 Tbsp olive oil
1 tsp pure vanilla extract
1 egg white
2/3 cup semisweet chocolate chunks (or chips)
Preheat oven to 365 degrees.
Place beet cubes into a saucepan and cover with 2" of water. Place over high heat and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, until very tender. Drain and rinse with cold water, then transfer beets to a food processor. Puree beets until smooth, then add yogurt, egg white, sugar, olive oil, and vanilla. Continue to mix until combined.
In a large bowl, whisk together flours, baking soda and baking powder. Fold wet beet ingredients into dry, stirring until just combined. Fold in chocolate chunks.
Spray a muffin tin liberally with baking spray. Spoon muffin mixture into each cup, filling each 3/4 full.
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before removing for consumption or storage. Store in an airtight plastic bag or covered container.
Nutrition Info per 1 muffin: 155 calories, 4 g fat, 3.5 g protein, 28 g carbohydrates, 2 g fiber